Looking for a quick, healthy, and delicious vegan meal? This Vegan Rice Noodle Stir Fry with Tofu is perfect! Packed with fresh vegetables, flavorful tofu, and gluten-free rice noodles, it’s a nutritious and satisfying dish that’s easy to make and sure to please. Let’s dive into the recipe!
Ingredients for Vegan Rice Noodle Stir Fry
Serves 2
- 1 carrot, julienned
- 1 red onion, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1 small head of broccoli, cut into florets
- 1-inch piece of ginger, minced
- 2 cloves of garlic, minced
- 7 oz (200g) firm tofu, cubed
- 3.5 oz (100g) rice noodles
- 3 Tbsp soy sauce
- 1 Tbsp maple syrup
- 2 Tbsp avocado oil
- 1 avocado, sliced
- 2 Tbsp toasted sesame oil, for serving
- 1/4 cup sauerkraut or kimchi, for serving
- Sesame seeds, for garnish
- Fresh cilantro, for garnish
Fermented Magic: The Nutrient-Rich Sauerkraut Recipe
Cooking Instructions
- Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C) for about 5 minutes.
- Prepare the Tofu: Place the cubed tofu in a bowl and toss it with 1 Tbsp soy sauce and 1 Tbsp maple syrup until evenly coated. Transfer the tofu to the preheated air fryer basket in a single layer. Air fry for 15-20 minutes, shaking the basket halfway through, until the tofu is golden and crispy. If you don’t have an air fryer, you can bake the tofu in the oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through, or pan-fry it until golden brown.
- Cook the Rice Noodles: Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
- Stir-Fry the Vegetables: In a large skillet or wok, heat avocado oil over medium-high heat. Add the minced ginger and garlic, and sauté for about 30 seconds until fragrant. Add the sliced red onion, julienned carrot, thinly sliced yellow bell pepper, and broccoli florets. Stir-fry for 5-7 minutes until the vegetables are tender-crisp. You can extend the cooking time based on your preference for the desired tenderness of the vegetables.
- Combine Ingredients: Add the cooked rice noodles and air-fried tofu to the skillet with the vegetables. Pour in the remaining soy sauce and toss everything together until well combined and heated through.
- Serve: Divide the stir-fry between two bowls. Drizzle with toasted sesame oil. Top with sliced avocado and fresh cilantro. Serve with a side of sauerkraut and sesame seeds.
- Enjoy: Your Vegan Rice Noodles Stir-Fry with Tofu is ready to enjoy! Bon appétit!
Cooking Tips for Rice Noodle Stir Fry
Crisp-Tender Vegetables:
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- Stir-fry vegetables on high heat for a short time to keep them crisp and vibrant.
- Cut vegetables uniformly to ensure even cooking.
Perfect Rice Noodles:
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- Follow the package instructions carefully, and rinse the noodles with cold water after cooking to prevent them from sticking together.
Enhancing Flavor:
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- Marinate the tofu in a bit of soy sauce, garlic, and ginger for 15-20 minutes before cooking for an extra flavor boost.
- Add a splash of lime juice or rice vinegar at the end for a tangy twist.
Variations
Vegetable Alternatives:
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- Swap or add other vegetables like snap peas, baby corn, zucchini, or spinach based on your preference or seasonal availability.
- Use different colored bell peppers for a more vibrant dish.
Protein Options:
Sauce Variations:
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- Substitute soy sauce with tamari or coconut aminos for a gluten-free option.
- Add a tablespoon of hoisin sauce or oyster sauce for a sweeter, richer flavor.
- Mix in a teaspoon of peanut butter or almond butter for a nutty twist.
Spice Level:
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- Adjust the spice level by adding fresh chili peppers, chili paste, or a dash of my Special Hot Sauce to the stir-fry.
- Garnish with sliced green onions and a sprinkle of chili flakes for added heat.
Noodle Alternatives:
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- Use soba noodles, udon noodles, or even spiralized vegetable noodles as a substitute for rice noodles.
Other Vegan Recipes from NutriQuorum
Kid-Approved Broccoli Recipe: Making Healthy Eating Delicious
Stuffed Sweet Potatoes with a Hint of Orange
Oven Roasted Vegetables with Kale and Thyme
Instant Pot Green Pea Stew for All Seasons
Easy and Flavorful Brown Lentil Soup
Sautéed Chickpeas with Spinach and Garlic
Red Lentil Puree with Roasted Red Cabbage and Cranberries
FAQ
Q1. Can I use a different type of tofu for this recipe? Yes, you can use firm or extra-firm tofu for this recipe. These types hold their shape well and crisp up nicely in the air fryer.
Q2. What can I use instead of rice noodles? You can substitute rice noodles with soba noodles, udon noodles, or even spiralized vegetable noodles like zucchini or sweet potato.
Q3. Can I add more protein to this dish? Absolutely! You can add more tofu, or if you’re not vegan, you can include shrimp, chicken, or beef strips.
Q4. What if I don’t have an air fryer? If you don’t have an air fryer, you can bake the tofu in the oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through, or pan-fry it until golden brown.
Q5. How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave.
Q6. Can I prepare any parts of this dish in advance? Yes, you can prepare the vegetables, cook the noodles, and air-fry the tofu in advance. Store them separately in the fridge and combine them when you’re ready to stir-fry.
Q7. What other vegetables can I use in this stir-fry? You can use any vegetables you like, such as snap peas, baby corn, zucchini, or mushrooms. Feel free to mix and match based on what you have on hand.
Q8. Is there a substitute for cilantro? If you don’t like cilantro, you can use fresh basil, parsley, or green onions as a garnish instead.
Give this recipe a try and enjoy the vibrant flavors and textures. Don’t forget to experiment with the tips and variations to make it your own. We’d love to hear your feedback, so please leave a comment below and share your creations on social media.
Happy cooking!
Vegan Rice Noodle Stir Fry with Tofu
Equipment
- 1 cooking pan
- 1 air fryer optional
Ingredients
- 1 medium carrot, julienned
- 1 medium red onion, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1 small head of broccoli, cut into florets
- 1-inch piece of ginger, minced
- 2 cloves of garlic, minced
- 7 oz firm tofu, cubed 200 g
- 3.5 oz rice noodles 100 g
- 3 Tbsp soy sauce
- 1 Tbsp maple syrup
- 2 Tbsp avocado oil
- 2 Tbsp toasted sesame oil, for serving
- 1/4 cup sauerkraut, for serving (or kimchi) recipe here
- Sesame seeds, for garnish
- Fresh cilantro, for garnish
Instructions
- Preheat your air fryer to 400°F (200°C) for about 5 minutes.
- Place the cubed tofu in a bowl and toss it with 1 Tbsp soy sauce and 1 Tbsp maple syrup until evenly coated. Transfer the tofu to the preheated air fryer basket in a single layer. Air fry for 15-20 minutes, shaking the basket halfway through, until the tofu is golden and crispy. If you don't have an air fryer, you can bake the tofu in the oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through, or pan-fry it until golden brown.
- Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
- In a large skillet or wok, heat avocado oil over medium-high heat. Add the minced ginger and garlic, and sauté for about 30 seconds until fragrant. Add the sliced red onion, julienned carrot, thinly sliced yellow bell pepper, and broccoli florets. Stir-fry for 5-7 minutes until the vegetables are tender-crisp. You can extend the cooking time based on your preference for the desired tenderness of the vegetables.
- Add the cooked rice noodles and air-fried tofu to the skillet with the vegetables. Pour in the remaining soy sauce and toss everything together until well combined and heated through.
- Divide the stir-fry between two bowls. Drizzle with toasted sesame oil. Top with sliced avocado and fresh cilantro. Serve with a side of sauerkraut and sesame seeds.
- Enjoy!